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This lemon garlic pasta is light, bright, and full of flavor. Linguine cooks right in the skillet with butter, garlic, and fresh lemon, then gets tossed with Parmesan and herbs for a silky, flavorful sauce. It’s ready in about 20 minutes and makes a perfect quick dinner or side dish.
If you love simple pasta dishes, try my Penne Pasta Primavera for a veggie-packed option, Chicken Pesto Pasta for something richer, or Lemon Garlic Chicken and Vegetable Pasta to turn those lemon garlic flavors into a full meal.
3 Tips For Getting This Pasta Just Right
This recipe moves fast once you start cooking, so a little prep goes a long way. Here are a few things to keep in mind before you begin.
- Prep everything before you turn on the stove. Mince the garlic, zest and juice the lemon, shred the cheese, and chop your herbs. Small prep dishes are really helpful here since every ingredient gets added within minutes.
- Don’t overcook the garlic. It only needs about 30 seconds in the butter, just until fragrant. Burnt garlic turns bitter fast and there’s no fixing it once it happens.
- Embrace the leftover liquid. If there’s still a little starchy water in the skillet when the pasta is done, that’s actually what you want. It combines with the butter and Parmesan to form a light, silky sauce that coats every strand.
RECIPE WALK-THROUGH
How To Make Lemon Garlic Pasta
See the recipe card below for full, detailed instructions
Everything cooks in one pan, so prep is the hardest part. Once the garlic hits the butter, dinner is about 10 minutes away.
Step 1: Sauté the Garlic
Melt about 2 tablespoons of butter in a large, deep skillet over medium heat. Add the minced garlic and cook for just 30 seconds, stirring constantly, until it smells fragrant.
Pull it off early if it starts to turn golden. You want aromatic, not toasted.
Step 2: Add the Pasta and Liquid
Add the uncooked linguine, remaining butter, lemon juice and zest, salt, pepper, and water to the skillet.
Bring everything to a boil over medium-high heat, then reduce to medium.
Use chicken broth for more flavor. Several readers swear by replacing some or all of the water with chicken broth. It adds a subtle savory depth that pairs beautifully with the lemon and garlic.
Step 3: Cook the Pasta
Continue cooking, gently moving the pasta around with tongs to keep it from sticking, for about 8 to 9 minutes.
The pasta is done when it’s al dente and most of the water has been absorbed or evaporated.
A little liquid left behind is a good thing. That starchy pasta water is what creates the sauce in the next step. If the water evaporates before the pasta is tender, add a splash of hot water and keep cooking.
Step 4: Toss with Cheese and Herbs
Remove the skillet from the heat and stir in about ¾ cup of freshly grated Parmesan and your chopped fresh herbs.
Toss everything together so the cheese melts into that remaining starchy liquid to form a light, creamy sauce that coats the pasta.
For a richer finish, stir in 2 to 3 tablespoons of heavy cream along with the Parmesan. It adds a subtle creaminess without making the dish feel heavy.
Step 5: Serve
Divide into bowls and top with extra Parmesan, fresh cracked black pepper, and a final squeeze of lemon juice.
That last bit of lemon really brightens the whole dish.
Variations
- Pasta shape. Linguine is great for this, but spaghetti, fettuccine, or angel hair all work. Different shapes may need slightly different cooking times, so check the package and adjust.
- Add vegetables. Spinach, cherry tomatoes, broccoli, asparagus, or mushrooms are all great additions. Cook them separately and toss in at the end so they don’t throw off the pasta cooking time.
- Add protein. This pasta is a fantastic base for grilled or baked proteins. Cook your protein separately since the pasta cooks so quickly, then serve on top or toss together. It pairs especially well with Easy Baked Salmon, Spicy Garlic Shrimp, or simple pan-seared chicken breast.
- Make it spicy. A pinch of red pepper flakes added with the garlic brings a nice subtle heat.
Storage Tips
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. This pasta is best enjoyed fresh, but it reheats well in a skillet over medium heat with a splash of water to loosen the noodles. Stir gently until warmed through.
Frequently Asked Questions
Why is my lemon garlic pasta dry or sticky?
The starchy pasta water is the key to a saucy finish. If the water evaporates before the pasta is fully cooked, add small splashes of hot water as needed. When you toss in the Parmesan at the end, that little bit of remaining liquid combines with the cheese and butter to create a light sauce. Don’t drain off any extra liquid before adding the cheese.
Can I use dried herbs instead of fresh?
Fresh herbs make a noticeable difference in a simple recipe like this, but in a pinch, about 1 teaspoon of dried basil or Italian seasoning works. Add dried herbs earlier in the cooking process (with the pasta and water) so they have time to rehydrate and release flavor.
Do I have to use linguine?
No, any long pasta works well here. Spaghetti, fettuccine, and angel hair are all great options. Short pastas like penne or rotini will work too, but cooking times will vary, so follow the package directions and keep an eye on the water level.
Can I make this without butter?
Olive oil is a fine substitute if you prefer. The flavor will be lighter and less rich, but the lemon and garlic still carry the dish. You can also use a combination of both for a balance of richness and brightness.
What protein goes well with lemon garlic pasta?
This pasta pairs well with just about any simply prepared protein. Grilled or baked chicken breast, shrimp, and salmon are the most popular options. Cook your protein separately and serve it on top or toss it in at the end. For a vegan option, seasoned chickpeas or white beans add protein and hold up well with the lemon garlic flavors.
More Easy Pasta Recipes
- One Pan Caprese Pasta
- Lemon Butter Pasta
- One Pan Tortellini and Italian Sausage
- Chicken Broccoli Pasta
- Tomato Basil Pasta
- Cacio e Pepe
Lemon Garlic Pasta
Equipment
- Large deep skillet (12-inch recommended)
- Tongs
Ingredients
- 1 pound linguine uncooked
- 1/4 cup 4 tablespoons butter divided
- 1 tablespoon minced garlic or 4 cloves, finely chopped
- Juice and zest from 1 medium lemon
- Salt and pepper to taste
- 2 tablespoons chopped fresh herbs parsley, basil, or both
- 1 cup freshly shredded Parmesan cheese divided
- 4 cups water
Instructions
- Melt 2 tablespoons of butter in a large, deep skillet over medium heat. Add garlic and cook for 30 seconds, stirring constantly, just until fragrant. Be careful not to let it brown.
- Add the water, linguine, remaining 2 tablespoons butter, lemon juice and zest, and a generous pinch of salt and pepper to the skillet. Bring to a boil over medium-high heat.
- Reduce heat to medium. Cook, gently moving the pasta with tongs to keep it from sticking, until nearly all the water is absorbed and the pasta is al dente, about 8 to 9 minutes. If the pasta needs more time, add a splash of hot water and continue cooking.
- Remove from heat. Stir in about ¾ cup of the Parmesan cheese and fresh herbs. Toss well so the cheese melts into the starchy liquid to form a light sauce that coats the pasta.
- Divide into bowls. Top with remaining Parmesan, freshly cracked black pepper, and a squeeze of fresh lemon juice.
Notes
- Prep ahead. This recipe moves quickly. Have all ingredients measured, minced, zested, and ready before you start cooking.
- Fresh is best. With so few ingredients, quality matters. Use fresh garlic (not powder), fresh lemon juice (not bottled), and freshly grated Parmesan cheese off the block for the best results.
- Don’t drain the liquid. A little starchy water left in the pan is what creates the sauce when you add the cheese. It should coat the pasta in a light, silky layer.
- Pasta swap. Any long pasta works here, including spaghetti, fettuccine, or angel hair. Short pastas like penne or rotini work too, but adjust the cooking time per the package directions.
- Boost the flavor. Replace some or all of the water with chicken broth for added savory depth.
- Make it creamier. Stir in 2 to 3 tablespoons of heavy cream along with the Parmesan for a richer sauce.
- Add protein. Chicken, shrimp, or salmon all pair well. Cook protein separately and add at the end.
- Add vegetables. Spinach, cherry tomatoes, broccoli, or asparagus work great. Cook separately and toss in before serving.
- Spice it up. Add a pinch of red pepper flakes with the garlic for subtle heat.
- Serving size. One pound of linguine serves about 4 as a main dish or 6 as a side dish.
- Storage. Refrigerate leftovers in an airtight container for up to 3 to 4 days.
- Reheating. Warm in a skillet over medium heat with a splash of water, stirring gently until heated through.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
This meal is in our regular rotation and we love it. Even our 2 year old loves it. The only change I make is 2c water and 2c chicken broth (rather than 4c water). So good!
They come together quickly and easily
Thank you for your feedback James.
All I can say is outstanding! I did change it slightly by using all chicken broth rather than water. I also added asparagus at the end with the Parmesan. Totally delicious! I did squeeze additional lemon juice when serving. Will be making again and again. Thank you for sharing!❤️
You are so welcome Aliceanne! Thanks for the awesome feedback.
This looks great! Love the idea of making everything in the same pot – easier to clean and less work. I’ll have to give it a try. Pinning! btw thanks for hosting such a great linky on Wed!
Delicious! I love the one pot!
Nice!
Came out great! Served it as a side with grilled salmon filet. Everyone loved it!
Nice! Thanks for stopping by Theresa.
This was very delicious. It tastes so lovely and light. I will make this again, but as a side dish with chicken and vegetables.
Hi
enjoyed the lemon garlic pasta, but the link to the other recipes only takes you to a jpeg
Glad you enjoyed the pasta! It’s a favorite at our house. I fixed the link, thanks for letting me know.
Thank you for this! I can’t believe it lived up to it’s hype. I mean, an inexpensive one-pot meal that’s ready in 20 minutes?!? Whole family loved it. Will be a go-to meal from now on. I did add extra lemon juice, because my family loves the taste of lemon, and some pre-cooked chicken for some protein.
Yum, this was great with grilled shrimp. Used half chicken broth and half milk, so creamy and then added peas at the end. Everyone asked for the recipe
OMG Kristin! I made this (one-pan lemon garlic pasta) tonight and I was a bit skeptical about the one pan method, thinking it may come out too starchy; how WRONG I was! This was FANTASTIC!!! I prepped everything (lemon juice/rind, grated parm, etc.) before I was ready to make it; under 30 mins from stove to table and my husband LOVED it! I was out of fresh parsley, but I had fresh baby spinach, so cut it into thin strips and added it off the heat with the parm! DELISH!!!! And cleanup took less than 5 mins; everything in the dishwasher and no messy stovetop!!! Thanks so very much!
Great idea to add the spinach. Sounds like a delicious dinner – so glad you both enjoyed it!!
I made this dish as a side today. It was fantastic! We loved it. Little time consuming to prepare but worth it.
O! M! G! Just made this with fresh spaghetti. I used about half of the water, and a little extra garlic + red pepper flakes. It’s beautiful! Cannot wait to eat this later with some grilled scallops. Thank you!
Tried this recipe just the way you recommended it, at the end I added shrimp (grilled). It was awesomely delicious.
Great recipe, will definetely cook this again.
Thanks
I’m about to make this and am adding shrimp. I know I won’t get a reply in time, but any thoughts for people who may want to add shrimp, salmon (ooo that sounds goood) or anything else?
I would cook fish separately from the pasta, if you want to add that. Chicken, you could dice raw and toss in with the pasta as it cooks. You might need to add a little more liquid.
I saw your recipe at the VERY last moment when I found out we had guests coming that were vegan. “Amazing”, “Out of this world”, and best one….”I don’t know who gave you this recipe, but you should thank them 100x over!”!!! THANK YOU x 100!!
A quick not: I exchanged the butter and parm for non-animal based alternates!
So glad to hear Michelle! Thanks for your comment.
I made this with broccoli and goat cheese. It was so amazing. I’m so happy I found this
That sounds delicious! Thanks for sharing!
Just finished making this dinner and we LOVED it! It’s so light and summer-y! Added more garlic and shrimp and that was just the thing! So easy to make, and so good. Definitely making this again soon!
Not in the mood to cook ,but decided how bad could this be?Not bad at all!Used fettuccine noodles and cut the water in half with chicken broth.Very quick and tasty.Have thought this is a great base if you wanted to add vegetables,add asparagus,or a combination of zucchini and tomatoes.